Tiroler Gröstl
Austrian
Use potato pieces that have cooled enough to handle without falling apart. Leave them undisturbed long enough to brown before turning them into the other ingredients.
- Servings (recipe yield)
- 5 servings
- Prep time
- 15 min
- Cook time
- 30 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 1 kg / 2 lbs potatoes
- 2 red onions
- 500 g / 1 lbs porkchops
- 400 g / 14 ounce bacon (smoked)
- 5 eggs
- 3 cloves garlic
- Ample amount of chopped parsley
- Marjoram and cumin to taste
Instructions
- Clean potatoes and boil with skin.
- Chop onion, squeeze and mince the garlic.
- Dice pork and bacon.
- Slice cooked potatoes in thick wedges.
- Fry potato wedges in butter, add more butter while stirring.
- Add pork and bacon and bake until crispy.
- Add and stir the rest of the ingredients, except eggs.
- Fry the eggs separately and serve on top.
Source: Public Domain Recipes · peter-wilbrink · Recipe source · Public-domain source license